Hi, everyone! Today I’m posting about a tried & true dish worth revisiting: pilaf.
Alas, pilaf has been marginalized (along with fricassees, stroganoffs, aspics and all things devilled) as a dish reminiscent of 1950s home economics classes: outdated, and bereft of style and fashion. If people are familiar with pilaf at all, it is only as an oily buffet offering, studded with limp carrot and celery cubes. Who would bother making pilaf?
I would, that’s who, and I hope by the end of this posting I will have convinced a handful of others, too.
Pilaf can be made with any variety of grains, but rice is the most common. To switch things up, today’s recipe uses a different grain, the ancient grain millet. Milet is a gluten-free, allergen-free, alkaline, low-glycemic grain, plus 1 cup of cooked millet contains about 6 grams of protein. It is also very inexpensive and perfect in pilaf!
Now, back to the pilaf. Two steps make a pilaf a pilaf: first, the grains are briefly cooked in a scant amount of oil or butter; second, a flavorful liquid is added to the grains to make them tender.
Once the grains have been cooked in the liquid, other foods can be added to the pot—think vegetables, tofu, chicken, beans, seafood; you name it. As you’ve probably guessed, pilaf can escape its side dish subjugation and enter the world of entrees with a few hearty additions.
That’s it—an ideal everyday dish in minutes with countless flavor combinations. Happy eating, everyone!Print
Simple millet pilaf, made with pantry vegetables and dried cranberries. It is gluten-free and vegan.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 cup peeled, chopped carrots
- 1 small red or orange bell pepper, seeded and thinly sliced
- 1 garlic clove, minced
- 1 cup uncooked millet
- 3 cups low-sodium vegetable broth
- 1/2 cup dried cranberries. chopped
- Salt and freshly ground pepper
- Heat the olive oil in a medium saucepan set over moderate heat; add the shallot and garlic and cook 2 minutes. Add the quinoa; cook and stir 1 minute. Add 1 cup of the broth and bring to a simmer. Cover, and reduce heat to medium low. Simmer for 15-20 minutes, or until liquid is absorbed and quinoa is tender. Makes 4 servings.
- Heat the olive oil in a medium saucepan set over medium-high heat. Add the onions, carrots and peppers; cook and stir for 7 minutes until softened and onions begin to brown..
- Add the garlic and millet; cook and stir 2 minutes longer.
- Add broth and bring to a simmer. Cover, and reduce heat to medium low. Simmer for 30 minutes or until liquid is absorbed and millet is tender.
- Remove from heat and add cranberries. Cover and let stand 5 minutes. Remove and fluff with a fork. Stir in the parsley and season to taste with salt and pepper.
- Category: Side-dish